These lemon poppy seed muffins are moist, tender, and bursting with bright citrus flavor. I love them plain for breakfast or a snack, but for a bakery-worthy treat, you can top them with my easy lemon glaze. Tip: make sure to let the muffins cool completely before glazing them. If they're still warm, the glaze will melt!
Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the yogurt, eggs, maple syrup, avocado oil, lemon juice and zest, almond milk, and vanilla.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.